Vegan Pesto Zucchini Noodles Recipe Easy to Cook

Healthy meal recipe

Pesto zucchini pappardelle noodles by @lindseyeatsla. Recipe:
4-5 zucchini, thinly sliced with a peeler
1 cup mini cherry tomatoes, halved
1 corn on the cob, removed from stalk
–
2 cups basil
1⁄2 teaspoon minced ginger
1 cup spinach
1 tablespoon @califiafarms almondmilk
2 garlic cloves
1/2 cup olive oil
juice of 1 lemon
1/4th cup walnuts
Salt and pepper to taste
Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almondmilk, garlic, oil, lemon juice, walnuts and salt and pepper. Blend well and set aside. Next, peel your zucchini and cut your corn off the cob.
In skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir. Next add in your “pasta”, pesto, mix well and cook down your zucchini noodles. Serve and enjoy!